MEXICAN RED LENTIL STEW
Steps:
- Add the dry lentils to a medium pot. Cover with water, swish to rinse, then drain off as much water as possible. Repeat this process until the water remains mostly clear. After draining off the last rinse, add four cups of water, place a lid on top, and bring the lentils to a boil over high heat. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
- While the lentils are cooking, begin the rest of the stew. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium-low heat until soft and transparent.
- While the onions and garlic cook, rinse and dice the celery. Add the diced celery to the pot and continue to sauté for a few minutes more, or just until the celery begins to soften.
- Add the diced tomatoes (with juices), chili powder, cumin, turmeric, and hot sauce to the pot. Stir to combine.
- The lentils should be finished cooking at this point. Drain off as much of the cooking water as possible, then add the lentils to the pot along with the vegetable broth. Stir to combine, then allow the soup to simmer over medium-low heat for about 15 minutes. The lentils will soften and break down further as they simmer, helping to thicken the stew.
- Pull the cilantro leaves from the stems, give them a rough chop, then stir them into the stew. Squeeze the juice of the lime into the broth and stir to combine. Taste the stew and adjust the salt or hot sauce if desired.
Nutrition Facts : ServingSize 1.5 Cups, Calories 268.64 kcal, Carbohydrate 46.67 g, Protein 14.91 g, Fat 3.41 g, Fiber 8.29 g, Sodium 908.99 mg
MEXICAN LENTIL AND HERB STEW
Until about 10 years ago I picked the kidney beans out of my chili, ate my New Year's bowl of Hoppin John with rice, hold the black eyed peas, didn't know black beans existed, & garbanzo beans were unidentified objects on the salad bar that I avoided. Now, I look for creative ways to mix, match, & mingle lentils into my recipes. Nothing warms you up on a frigid winter night like a big satisfying bowl of stew. This is a one pot hearty healthy dinner w/plenty for leftovers. I used crowder peas frozen fresh from the summer. You can use another bean such as great northern or black beans.
Provided by Jennifer Darden @tipsyculinaryqueen
Categories Bean Soups
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other soup pan over medium heat.
- Add dried herbs and stir around. It only takes about 30 to 60 seconds. Keep stirring so they don't burn. I add dried herbs at the beginning of recipes to release their oils and make them more aromatic.
- Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
- Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
- Rinse and drain peas.
- Pour chicken stock and peas into pan. Cook about 10 minutes.
- Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
- Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.
HEARTY VEGETARIAN LENTIL STEW
A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.
Provided by selms312
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 18
Number Of Ingredients 18
Steps:
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g
MEXICAN LENTIL STEW
cheap recipe! from "Budget Bytes" - http://budgetbytes.blogspot.com/2009/12/mexican-lentil-stew-923-recipe-077.html
Provided by ellie3763
Categories Stew
Time 30m
Yield 18 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
- While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
- Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.
- At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
- Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.
- You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.
MEXICAN LENTIL STEW WITH ROASTED GARLIC AND CHILIES
This has a long list of ingredients, but it's easier than it looks. This is a fat-free recipe, but feel free to use olive oil instead of water for sauteeing.
Provided by JeriBinNC
Categories Lentil
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender. Remove the bay leaf.
- While the lentils are cooking, preheat the oven to 350 degrees. Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside.
- Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, cumin, and oregano and cook until soft. Add the carrot and red pepper and cook until tender. Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat.
- Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chile powder. Just before serving, sprinkle the cilantro on top, if desired.
- * To toast herbs and spices: use a small, heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary.
- ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!
Nutrition Facts : Calories 264.7, Fat 1, SaturatedFat 0.2, Sodium 274.4, Carbohydrate 55.6, Fiber 12, Sugar 8.3, Protein 12.5
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